Truffle Seafood Linguine

1.Cook linguine pasta (8 oz) according to package instructions until al dente. Drain and set aside.

2.In a large skillet, heat truffle oil (2 tbsp) over medium heat. Add garlic (2 cloves) and shallot (1), sauté until fragrant, about 2 minutes.

3.Add the mixed seafood to the skillet and cook until shrimp turns pink and scallops are opaque, about 5-7 minutes.

4.Deglaze the skillet with white wine (½ cup), scraping up any browned bits from the bottom of the pan.

5.Stir in heavy cream (½ cup), Parmesan cheese, and lemon (1) juice. Simmer for 2-3 minutes until the sauce thickens slightly.

6.Add cooked linguine to the skillet and toss to coat the pasta in the sauce.

7.Season with salt and pepper to taste.

8.Garnish with chopped parsley before serving.

9.Serve hot and enjoy the luxurious flavors of truffle and seafood in this exquisite dish.